Collards Roasted Peppers And Artichoke Saute Recipes

Steps:

• Remove and discard all but 1 inch of the collard stems. Cut the remaining stems out of the leaves, separating the leaves and stems. Cut the leaves into 2-inch squares. Slice the stems into thin slices.
• Wash the leaves in a big basin of water. Leave the water in the basin or sink and use a strainer to dip the leaves out of the water. Don't wash the leaves inside a colander or pour the water off the container with the leaves inside; this would allow any sand to stay with the greens. Wash the stems separately in the same basin of water, using the same method as the leaves.
• Bring a large pot of water to a boil and add 2 tablespoons salt. Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to chill the greens.
• Cook the stems for 1 minute. Add the leaves, and once they turn bright green, fish out a small leaf to taste it. The greens are done when they taste tender. You can't really tell whether the greens are done without tasting them.
• Pour the cooked greens into the colander to drain. Once the hot water has drained off, carefully put the hot greens into the ice water. Once the greens feel cool to the touch, drain them in a colander again. Drain for about 10 to 15 minutes so that they are quite dry. (At this point, the greens may be stored in the refrigerator for up to 3 days.)
• Put the olive oil in a large skillet over medium heat. Saute the onions gently in the oil. Raise the heat and add the peppers, and then the garlic. Add the blanched greens and saute until heated through. Season with salt and pepper.

Steps:

• Preheat oven to 425 degrees F.
• Melt butter in a 2-quart saucepan over medium heat. Add garlic and shallots and saute until tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde color. Slowly whisk in the cream and turn up heat until it thickens.
• Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.
• Add mixture to a casserole dish. Bake for 15 minutes until golden brown.
• Serve this dip with baked pita chips.

Steps:

• Quick-roast and peel bell peppers . Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
• In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
• Serve antipasto at room temperature with bread.

Steps:

• Preheat the oven to 400 degrees F.
• Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
• In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
• Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.

Steps:

• Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar. Add 2 tablespoons oil in a slow stream, whisking until mixture is emulsified. Stir in roasted peppers, artichokes, and basil, then add salt and pepper to taste.
• Pat steaks dry and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, 2 at a time, turning over once, about 5 minutes per batch for medium-rare. Transfer steaks to plates as cooked. Serve steaks topped with relish.

Steps:

• Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
• Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.

Steps:

• Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collardgreens and 1 teaspoon salt.
• Reduce heat to medium-low. Add water, and steam,covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.